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Rice noodles are a godsend. If ever I’m pushed for time or haven’t the energy to cook properly, these are what I wheel out—I call it a “shortcut with style.” While these are perfectly wonderful eaten alone, I also often serve them as part of a larger meal or buffet so people can wrangle with the noodles themselves and enjoy their clean-tasting, Asian-inspired vibe. They also happen to look rather pretty, especially adorned with a sprinkling of black sesame seeds to set off the glorious, pale green hue. Grab your chopsticks and let’s go.

1. Place the rice noodles and edamame in a large bowl and cover with freshly boiled water. Let soak for 8 to 10 minutes, stirring occasionally with chopsticks to break up the nests of noodles. When the noodles are soft, drain and set aside.

2. To make the dressing, mix the chile and ginger together in a small bowl to form a paste, then add the remaining ingredients and whisk together vigorously.

3. Pour the dressing over the noodles and combine, using your hands. Add the cucumber and sugar snap peas to the bowl and mix to combine. Refrigerate until needed.